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This is from my mother's recipe--one that she brought with her from her father's restaurant in Paris. It's been a bit of a pain in the ass (had to translate the recipe from French) but since Meowgirl demanded it--here you go!
*grin*
Ingredients:
2 eggs
1 1/2 cup milk
1 cup all-purpose flour
1 tbsp light oil--I use canola
1/2 tsp salt or 2 tsp sugar (the difference between meat or cheese crepes and dessert crepes)
Beat the eggs until just slightly frothy. Combine eggs with milk, flour, oil, and 1/2 tsp salt. The trick here is to beat it until you think it's ready, and then whip it until it screams. You absolutely do not want any lumps at all. None. If you think the batter is too thin, it's probably just right.
Lightly grease a small skillet. Here again, I use canola oil. A cooking spray will NOT work. Spoon in 2 tbsp of batter. Turn skillet until bottom is spread across the whole bottom of the skillet. Cook until lightly browned, lifting the edges carefully throughout. ONLY BROWN ONE SIDE. Turn the skillet over a plate lined with a paper towel. Place paper towel over finished crepe--repeat the process.
This yields 18 crepes.
NOW THEN--for the recipe listed above, use a meat, vegetable, or cheese filling. What I do is toss crabmeat, shrimp, and a shredded white cheese (swiss or provolone works best) together to make a filling. I spread a thin line of it down the center of the crepe. Fold the bottom and top edges up, then roll the crepe from one side to the other. Transfer to a plate, top with a little more of the filling mixture, and pour a white cream sauce over the whole thing.
But for a quick, easy, and classy dessert--
Use the 2 tsp sugar instead of the salt in the crepe batter. Otherwise, the process is the same.
Then spread a thing line of jam, jelly, or preserves down the center--and for Heaven's sake! No Smuckers, please! Homemade jams work the best--better flavor and a better consistency. Fold the crepe over as above, then add a little jam to the top and sprinkle the whole with powdered sugar.
A great dish either way--main course or dessert. The secret, though, is to make the perfect crepe--and if you follow these directions exactly, you should be able to do that.
happy cooking!
Use
*grin*
Ingredients:
2 eggs
1 1/2 cup milk
1 cup all-purpose flour
1 tbsp light oil--I use canola
1/2 tsp salt or 2 tsp sugar (the difference between meat or cheese crepes and dessert crepes)
Beat the eggs until just slightly frothy. Combine eggs with milk, flour, oil, and 1/2 tsp salt. The trick here is to beat it until you think it's ready, and then whip it until it screams. You absolutely do not want any lumps at all. None. If you think the batter is too thin, it's probably just right.
Lightly grease a small skillet. Here again, I use canola oil. A cooking spray will NOT work. Spoon in 2 tbsp of batter. Turn skillet until bottom is spread across the whole bottom of the skillet. Cook until lightly browned, lifting the edges carefully throughout. ONLY BROWN ONE SIDE. Turn the skillet over a plate lined with a paper towel. Place paper towel over finished crepe--repeat the process.
This yields 18 crepes.
NOW THEN--for the recipe listed above, use a meat, vegetable, or cheese filling. What I do is toss crabmeat, shrimp, and a shredded white cheese (swiss or provolone works best) together to make a filling. I spread a thin line of it down the center of the crepe. Fold the bottom and top edges up, then roll the crepe from one side to the other. Transfer to a plate, top with a little more of the filling mixture, and pour a white cream sauce over the whole thing.
But for a quick, easy, and classy dessert--
Use the 2 tsp sugar instead of the salt in the crepe batter. Otherwise, the process is the same.
Then spread a thing line of jam, jelly, or preserves down the center--and for Heaven's sake! No Smuckers, please! Homemade jams work the best--better flavor and a better consistency. Fold the crepe over as above, then add a little jam to the top and sprinkle the whole with powdered sugar.
A great dish either way--main course or dessert. The secret, though, is to make the perfect crepe--and if you follow these directions exactly, you should be able to do that.
happy cooking!
Use
